jmcquown wrote:

> I've made a wonderful wine sauce with a merlot from the pan drippings of NY
> strip steak done in a little olive oil with garlic. Don't know what you're
> missing; it only takes a splash. The cabernet should have done the trick.
> $$ don't count in terms of cooking with wine as long as you aren't using
> that cruddy "cooking wine" stuff. So, sorry, John, not sure where it went
> wrong. Try, try again

Well I did add about a half a cup of wine. Maybe that's where I went
wrong. Might as well just poured my glass over my steak.

Also - Adding the Shallots AFTER the wine seems strange. Seems I would
add the shallots to the empty pan and let it cook in the remaining fat
first. Then deglaze and add the butter.

~john